Scones, by Genevieve Knight.
Scones may have been replaced by the ubiquitous muffin in recent years, but in a new book, Genevieve Knights brings back some old favourites with a new twist. Charmian Smith talks to her about her new book, Scones.
Many of our grandmothers used to whip up a batch of scones a few minutes before visitors arrived because they were so quick and easy and delicious hot from the oven.
"I've made a few scones recently and the one thing I really enjoyed about it is that you could have them really quickly. You can have something in front of you in 20 minutes," Auckland food writer Genevieve Knights says.
Her new book Scones reveals a few of the tricks and techniques for successful scone-making, and introduces some variations, such as pinwheels, dampers and rich, sweet scones that can be eaten for dessert, with an eye on modern tastes.
The main tip for successful scone-making is not to overwork the mixture once you've added the liquid, she says.
"That's crucial and I think that's where people go really wrong. The other one is probably a lot of people make it without a definite recipe."
Scones should not be left on the bench after mixing.
They need to go into a hot oven as soon as they are made or the raising agents will start working and by the time they have been through the oven they will be flat, she says.
Grandma's scone recipe probably required you to rub a little butter into some flour and baking powder, stir in milk, shape and bake.
She might have added dates or cheese, but variations were limited.
Since then scones have also been made with lemonade and/or cream, and Knights has enjoyed using a variety of other dairy products, from buttermilk and yoghurt to mascarpone and creme fraiche.
But she also gives a dairy-free version using oil and soy milk, and suggests using it with some of the other flavourings in her recipes, she says..
Scones are basically a simple soda bread that is sometimes sweetened and sometimes not, she says. "You'll see some examples of bread I've made, especially dampers, in the book to emphasise the fact that if you leave the butter out and replace it with oil it comes up just like bread. Considering the time it takes it's worth doing."
These recipes are from Genevieve Knights' Scones (White Knights Publishing, pbk, $25).
charmian.smith@odt.co.nz
Vanilla bean and marscapone scones
Mascarpone makes decadent scones that are delightfully pale in colour and texture.
Delicately flavoured with vanilla bean, these gorgeous scones will impress guests and family alike.
Serve for occasions like a christening or Sunday high tea or just as an extra-special treat.
200g flour
2 teaspoons baking powder
1/4 teaspoon salt
50g caster sugar
1/2 teaspoon vanilla paste or 1 scraped vanilla bean
200g mascarpone
1/4 cup water
sweetened, soft-whipped cream for serving fresh-hulled strawberries
Preheat the oven to 220degC.
Sift the flour, baking powder and salt into a medium-sized mixing bowl.
Add the sugar, vanilla and mascarpone.
With a fork, work the mascarpone into the dry ingredients until you have even-sized clumps.
Sprinkle over the water then knead minimally into dough.
Place the dough on to a lightly floured surface.
Roll out evenly to 1cm thick.
Cut 5cm rounds from the dough with a cookie cutter and place on the baking tray.
Place the scraps back together and roll out again, repeating the process until the dough is used up.
Bake in the oven for 6-8 minutes until lightly browned and cooked through.
When cool, slice the scones in half through the middle and fill with whipped cream and strawberry slices.
Makes 15.
Ham and mustard pinwheels
These savoury pinwheels make for a tasty lunch, brunch or picnic.
You can also add your favourite cheese! After placing on the ham, sprinkle with the grated cheese of your choice and roll up as per the instructions for a ham, cheese and mustard pinwheel.
200g flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons whole-seed mustard
200g sour cream
60ml water
250g shaved champagne ham Preheat the oven to 220degC and line a baking tray with non-stick baking paper.
Sift the flour, baking powder and salt into a medium-sized mixing bowl.
Add the mustard and sour cream then stir with a fork to combine.
Drizzle with the water then knead lightly into dough.
Place the dough on a lightly floured surface.
Roll out to a rectangle roughly 40cm x 25cm.
Place the dough on the bench so the 40cm length is horizontal.
Cover the dough with the ham slices.
Brush the far edge lightly with water.
Roll up rolling from the front to the back.
Press lightly to make sure the sticky edge secures the roll.
Slice into 12 even pieces.
Place slices cut side up on to the baking tray.
Bake for 6-8 minutes until lightly browned.
Makes 12.
Freebies
The Otago Daily Times has five copies of Scones to give away.
To enter the draw for one, write your name, address and daytime phone number on the back of an envelope and send it to Scones, Editorial Features, Response Bag 500013 Dunedin, or email playtime@odt.co.nz with scones in the subject line, to arrive before Tuesday, May 4.
